Recipes

Designer Billy Reid's Southern Thanksgiving Feast

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    Abigail Reid makes biscuits.

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    From left: Billy Reid, chef John Currence, and painter Audwin McGee investigate the hunting conditions before the cooking begins.

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    Crawfish Gravy

    This roux-rich gravy is infused with Southern flavors.

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    Chef John Currence's house made bacon.

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    Creamed Collard Greens

    John Currence uses bacon made at his restaurant Big Bad Breakfast in this Southern take on a Thanksgiving classic.

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    This crystal decanter evokes the heirloom Southern charm that inspires Reid and his classic clothes.

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    Reid's cap reads "Make Cornbread Not War".

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    Roux for gravy browns in a cast-iron skillet.

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    Gâteau de Sirop

    Billy Reid's chess pie and John Currence's traditional Cajun spice cake, Gâteau de Sirop, vie for guests' attention.

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    Sweet tea, a true Southern classic.

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    The full Thanksgiving spread.

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